Deviled Eggs

 A perfect appetizer for Easter, deviled eggs are easy to make and quick to disappear from the platter. There are many different variations of deviled eggs but I decided to keep this recipe fairly simple by combining traditional ingredients such as mayonnaise and mustard. All ingredients may be purchased in Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, the purchase of a dozen eggs will yield an abundant appetizer for just $1.73 or $0.12 per deviled egg and you will even have a few left over for dyeing. This does not include the cost of salt and pepper. Happy Easter!

Deviled Eggs

Yield: 14 deviled eggs

Total Cost: $1.73 (does not include cost of salt and pepper)

• 7 eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon mustard
• salt and pepper

 

Hard boil eggs by placing in a saucepan, in a single layer, and covering with water. Cover and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Drain and rinse eggs with cold water. Peel when completely cooled.

 

 

Halve eggs lengthwise. Remove yolks and place in small bowl.  Place the halves on a platter.

Mash yolks with a fork and stir in mayonnaise, relish, and mustard. Add salt and pepper, to taste.

 

 

Fill egg yolks evenly with mixture. For a fancier presentation, pipe filling into egg halves using a piping bag or a plastic bag with the corner cut off. 

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